Kyoto, Japan｜Doi Katsuman Fushimi-Inari

This is really a hard dicision for me. Because.... On the 1st time we tried, its really delicious, like nothing can compare, the grill unagi was on the very point that I can say if the chef takes even an inch more of a second it won't give that wonderful smoke taste at all. The sauce smoke is really on another level, its not give the charred feeling, its totally the sauce smoke and the unagi give the crisp texture that you can hear in every bite. SO SATISFY!!! The grilled liver also give an on point of taste, not too light not too rich, also soft and chewy which I really love it! So first impression is perfect to the point I want to give 10 out of 5 But... On the 2nd times we tried, everything gone down to another story, the unagi gave the burnted bitter taste, another dish was almost have no sauce at all. And both of the dish was burnt. Even the liver is not on point anymore. I won't lied, its pretty bad and I want to give an 3 stars I don't know if its because the chef was in hurry or the first time was just accidentally perfect, so I'll give him a third time go later and I will make a review again. Anyway, because the first impression was hit me real hard, so I'll still give 5 star for this time, because I still thinking of that dish until now!! (The more burnt eel and almost no sauce eel pics are the set we get in the 2nd times)

Absolutely incredible unique flavor when unagi is grilled over charcoal. The sauce is light but flavorful, which you can eat the unagi with or without. Highly recommended to come here. It's worth the price.

The eel is freshly killed and grilled, it takes a little longer, and the taste is amazing. It's definitely worth the wait. The skin is crispy, the fish meat is fragrant and soft, and the utensils used to prepare the dish are very distinctive and ritualistic. The eel doesn't get greasy at all, it's perfect.